Savory and silky beef takes the traditional Chinese scrambled egg recipe to the next level. Perfect as a quick and easy side dish for dinner.
Scrambled egg is one of the dishes that are trickier than they seem. You can overcook the egg with too much heat or cook it too long.
That’s why I always order scrambled eggs at Chinese restaurants. You get to test their quality from how they cook their eggs.
But that doesn’t mean you can’t make the perfect Chinese scrambled egg at home. In fact, it’s one of the most popular household recipes in China. And it has every reason to be.
Why will you love This homemade scrambled egg recipe?
- It’s quick.
Eggs cook pretty quickly. It can take less than 20 minutes from start to finish, making it a perfect dinner recipe on a busy weekday.
- It’s also versatile.
People love scrambled eggs with tomatoes. But scrambled eggs with shrimp or beef are a thing, too. Mix and match, and you may find something fresh and tasty.
- It requires minimal ingredients and preparations.
You need eggs plus one or two more ingredients to make scrambled eggs. Eggs are a fridge staple, and you can always add what you have in the fridge.
So today, I am bringing you the classic Chinese scrambled egg with beef. It is a dish you may have already tried in Cantonese restaurants.
With scrambled eggs being the hero, beef highlights the recipe. It adds textures and flavors. And it turns a classic morning recipe into a perfect dinner dish.
Unlike most morning breakfast scrambled eggs, the Chinese don’t add milk or cream to the eggs. This easy Chinese egg recipe is dairy-free, healthy, and will be ready in minutes.
How to make Chinese scrambled eggs with beef?
The key to making the perfect Chinese scrambled eggs are heat and order.
Take scrambled egg with beef, for example. The meat is sauteed beforehand so you can keep the cooking time of the egg to minimal.
Once you add eggs to the pan, you will want to keep the heat to low and wait for the mixture to form. Then, add beef when the eggs are half cooked.
Keep these two tips in mind, and the results will be amazing.
Ingredients for Chinese scrambled egg with beef
- 3 eggs, medium-sized
- 200 grams of beef, sliced
- 1/2 scallion, finely chopped
- 1 tablespoon of olive oil
- 1 teaspoon of cornflour
- 2 grams of salt or to taste
Step-by-step instructions
Cut beef into thin slices. Then rinse until the water is not cloudy. Add one tablespoons of cornflour and about 1 gram of salt to it. Use your hand or chopsticks to mix until the flour coats the meat evenly. Then set aside and marinate for 20 minutes.
Coating the beef with cornflour will help the meat stay silky and tender under heat.
In a bowl, crack three eggs. Add a pinch of salt to the egg and whisk until smooth.
On a pan, add one tablespoon of olive oil and heat over medium heat. Wait until the oil starts to bubble. Then add beef to the pan.
Cook the beef for 2 minutes until it turns slightly brown.
Turn the heat to low and add the egg to the pan. Swirl to cover the surface evenly.
When the edge of the egg mixture starts to form, add beef to the egg. Then use a spatular or chopsticks to roll the egg on the edge to the center gently.
Repeat the process until the egg covers the beef evenly.
Add the scallions to the pan and keep scrambling for two minutes.
When the beef turns dark brown, turn off the heat. Transfer to a plate and enjoy.
Which cut of beef should I use?
I always use beef tenderloin in most of my beef stir-fries. This area is lean and one of the most tender cuts of beef. It also has a rich flavor that makes it perfect in quick recipes. Sirloin and top loin are your second options.
If you don’t have these cuts, you can also make beef stir-fries with a bit more work.
First, cut across the grain of the beef in thin slices. This way, it takes less time to cook through.
Then mix the beef with baking soda 30 minutes prior. Then rinse a few times before adding the marinade sauce.
Check out these beef recipes for more inspiration.
How to make the perfect scrambled eggs?
If you have a non-stick pan, use it.
A non-stick pan allows you to cook with less or no oil. For example, in this scrambled egg recipe, we cook the beef first, and there’s not much oil left on the pan when we pour the egg in. So a non-stick pan will help prevent the eggs from sticking.
If you don’t have a non-stick pan, it’s better to transfer the beef to a plate and scramble the eggs separately. To do that:
- Add one more tablespoon of oil to the pan over medium heat.
- Add the eggs when the oil starts to bubble.
- Pour eggs to the pan and swirl.
- Add beef when the edge of the egg begins to form.
What to serve with Chinese scrambled egg with beef?
One thing that makes this recipe my favorite is how little time it takes.
Before adding oil to the pan, you can cook up some rice in the rice cooker. So when the dish is ready, pour the scrambled egg on top of rice, and you have a whole meal.
You can also add some healthy greens to the table like stir-fry morning glory vegetables or a pea shoot soup.
Chinese Scrambled Egg With Beef
Savory and silky beef takes the traditional Chinese scramble egg recipe to the next level. Perfect as a quick and easy side dish for dinner.
Ingredients
- 3 eggs, medium-sized
- 200 grams of beef, sliced
- /2 scallion, finely chopped
- 1 tablespoon of olive oil
- 1 teaspoon of cornflour
- 2 grams of salt or to taste
Instructions
- Cut beef into thin slices. Then rinse until the water is not cloudy. Add two tablespoons of cornflour and about 1 gram of salt to it. Mix until the flour coats the meat evenly. Then set aside and marinate for 20 minutes.
- In a bowl, crack three eggs. Add a pinch of salt to the egg and whisk until smooth.
- On a pan, add one tablespoon of olive oil and heat over medium heat. Wait until the oil starts to bubble. Then add beef to the pan.
- Sauté the beef for 2 minutes until it turns slightly brown.
- Turn the heat to low and add the egg to the pan. Swirl to cover the surface evenly.
- When the edge of the egg mixture starts to form, add beef to the egg. Then use a spatular or chopsticks to roll the egg on the edge to the center gently.
- Repeat the process until the egg covers the beef evenly.
- Add the scallions to the pan and keep scrambling for two minutes.
- When the beef turns dark brown, turn off the heat. Transfer to a plate and enjoy.
Notes
Coating the beef with cornflour will help the meat stay silky and tender under heat.
Use non-stick pan if possible.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 30gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 333mgSodium: 534mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 35g
Have you made the Chinese scrambled egg with beef?
If you have, what do you think? Or leave a comment down below if you have any questions. Also, check out these Chinese beef recipes for more inspiration. Happy cooking!
